| Characteristic | Share of respondents |
|---|---|
| Hyper-local sourcing (e.g. restaurant gardens) | 74% |
| Chef-driven fast-casual concepts | 70% |
| Natural ingredients/clean menus | 69% |
| Food waste reduction | 68% |
| Veggie-centric/vegetable-forward cuisine | 67% |
| Environmental sustainability | 66% |
| Locally sourced meat and seafood | 66% |
| Locally sourced produce | 65% |
| Simplicity/back to basics | 63% |
| Farm/estate-branded items | 62% |
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Source
Source
Release date
January 2018
More information
Region
United States
Survey time period
October to November 2017
Number of respondents
700 respondents
Age group
18 years and older
Special properties
chef members of the American Culinary Federation
Method of interview
Online survey
Supplementary notes
* Forecast.
The survey was conducted among professional chef members of the American Culinary Federation. The chefs were given a list of 161 items and were asked to rate each item as a "hot trend," "yesterday's news" or "perennial favorite" for restaurant menus in 2018.
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